Squash & Chorizo Orzo

You’ll need

serves 2

1 large butternut squash

1 head of garlic

2 tbsp olive oil

sea salt

pepper

100g chorizo sausage

200g orzo

800ml Chicken stock (or water)

1 tbsp soft goats cheese (I use Yellison)

pecorino to serve

micro celery to garnish

Method

1. start by deseeding and chopping the squash into chunky pieces, keep about 100g back for later. Add to a baking sheet with garlic (slice the top off to expose the cloves) drizzle over the olive oil and season with salt and pepper

2. roast the squash and garlic at 200c until the squash is tender, this should take around 40 mins. Remove and allow to cool slightly

3. dice the remaining squash into small cubes removing any skin and dice the chorizo into similar size pieces. in a dry frying pan add the chorizo and render out it’s fat on a low heat this will take a few minutes then add the squash and soften it in the chorizo fat.

4. heat the chicken stock to a rolling boil then drop the orzo in, cook until just tender this will take approx 8 mins but taste if unsure. use a mug (150ml) to reserve some of the chicken stock/pasta water before straining off the orzo.

5. add the roasted squash and squeeze out the garlic bulbs into a blender, pour in the chicken stock/pasta water and blend until a smooth puree

6. add the orzo to the chorizo mix, followed by the puree and stir through.

7. stir through the goats cheese, taste for seasoning and serve up with grated pecorino and some chopped fresh herbs I used micro celery.